pork "things"

[Mama Mangia]

BARBECUED SPARERIBS

2 lbs. spareibs
2 c. sauce

Place ribs in a shallow baking pan and roast at 450* F. for 30 minutes. Pour off fat and reduce to 350* F. Pour 1 c. Barbecue Sauce over the ribs. Bake, uncovered for 1 1/2 hours, until ribs are tender, basting occasionally. Separate ribs with sharp knife. Serve with sauce. (Serves 3 -6)

BARBECUE SAUCE

2 T. butter or margarine
1 medium onion - chopped
1 clove garlic - minced
3/4 c. water
1 c. tomato catsup or sauce
2 T. vinegar
2 T. lemon juice
2 T. Worcestershire Sauce
2 T. brown sugar or molasses
1 t. dry mustard
1 t. salt
1/4 t. pepper
1/4 t. tabasco
Dash of cayenne pepper

Melt butter and add onion. Cook until brown. Add rest of ingredients to pot. Cook 20 minutes. ( Makes 2 cups)

[Mama Mangia]

MINIATURE TERIYAKI PORK KABOBS

1 pound boneless pork loin, cut into 4 × 1 × 1/2" strips
1 11-ounce can mandarin oranges, drained
1 small green pepper, cut into 1 × 1/4 × 1/4" strips
1/4 cup teriyaki sauce
1 tablespoon honey
1 tablespoon vinegar
1/8 teaspoon garlic powder
Bamboo skewers, soaked in cold water 20-30 minutes

On bamboo skewers, thread pork strips accordion-style with the mandarin oranges. Add a green pepper strip to the ends of each skewer.
For sauce, in a small bowl combine the teriyaki sauce, honey, vinegar, and garlic powder; mix well. Brush sauce over kabobs. Broil 6 inches from heat 5-6 minutes, turning and brushing with sauce occasionally.

[Mama Mangia]

IMPERIAL PORK CUTLET

4 boneless pork chops, about 1 pound, trimmed
1/4 cup rice vinegar OR 1/4 cup white vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon hot pepper sauce, to taste
1 teaspoon vegetable oil
1 teaspoon sesame oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
Cilantro sprigs (optional)

Pat chops dry with paper toweling and set aside. In small bowl, stir together vinegar, soy sauce, honey and hot pepper sauce; set aside.
Heat oils in 10-inch heavy skillet over medium-high heat. Add chops; cook about 2 minutes on each side or until browned. Add garlic and ginger; cook for 3 minutes, stirring constantly. Reduce heat to low. Add vinegar mixture; cover and cook until chops are fork-tender, about 10 minutes. Uncover and cook an additional 2-3 minutes or until sauce is slightly thickened. Garnish with chopped cilantro, if desired.

[Mama Mangia]

CHINESE STYLE RIBS

4 lbs. pork ribs
1/2 cup hoisin sauce
1/4 cup water
1/4 cup rice wine or dry sherry
1/4 cup honey
1/4 cup soy sauce
2 cloves garlic, minced

Cut ribs into desired serving size portions; set aside.
In a large self-sealing bag combine remaining ingredients and mix well. Add ribs, seal bag and refrigerate overnight (6-24 hours) turning bag occasionally to distribute marinade.
Drain ribs, reserve marinade.
Place ribs in a shallow roasting pan, cover with foil and bake in a 350ºF oven for 1 1/2 hours.
Uncover and brush ribs with the reserved marinade. Bake, uncovered for 30 minutes more.

[Mama Mangia]

Plantation Pork Chops

4 double cut loin pork chops with pocket
2 cups cornbread stuffing mix
2 tablespoons butter, melted
1/4 teaspoon salt
1/2 cup orange juice
4 tablespoons finely chopped pecans
Salt and pepper
1/4 cup light corn syrup
1/2 teaspoon grated orange rind

Combine stuffing mix, butter, 1/4 teaspoon salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper. Put on metal rack on bottom of crock pot, brush with corn syrup, and sprinkle with orange rind. Cover, and cook on LOW for 6 to 8 hours.
Uncover, and brush with additional corn syrup and orange rind, or use sauce from bottom of pan,. Cover and cook on HIGH for 15 to 20 minutes.

[Mama Mangia]

Glazed Ham Steak

1/2 pound slice of ham
1 tablespoon margarine or butter
2 teaspoons orange marmalade
1/2 teaspoon dry mustard

Brown the ham slice on both sides in margarine in a heavy skillet. Mix the marmalade and mustard and spread half on each side of the ham. Cook about 2 minutes more

[Mama Mangia]

Hungarian Pork Chop


1 large boneless, trimmed pork chop
salt and pepper
1 chopped small onion
1/2 clove minced garlic
2 tablespoons margarine or butter
1 small bay leaf
1/2 cup fat-free chicken broth
1/3 cup nonfat sour cream
1/2 teaspoon paprika
Sprinkle the pork chop with salt and pepper. Saute the onion and garlic in hot margarine until soft; push over to one side of the skillet. Add the pork chop and brown on both sides. Pour off the fat.

Stir in the bay leaf and chicken broth, cover and cook over low heat for about an hour. Remove the chop to a serving dish and keep warm.

Cook the pan juices over high heat for 5-10 minutes to reduce them. Turn off the heat and stir in the sour cream and paprika. Heat through, but do not boil, then pour over the chop and serve.

[Mama Mangia]

QUICK AND EASY PORK CHOPS

4-6 pork chops
1 1/2 c. brown sugar
3/4 c. coca cola
1/2 stick butter
1/2 tsp. salt
1/8 tsp. pepper

Arrange chops in a baking dish. In a bowl, mix together brown sugar and coca cola. Melt butter and pour over chops. Then pour sugar mixture. Sprinkle the salt and pepper over chops. Bake at 350 degrees for 40 minutes. Makes 4-6 servings.

[Mama Mangia]

Pineapple Baby Back Ribs

3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 (2 pound) slab baby back pork ribs
1 (12 ounce) bottle barbecue sauce

In a large glass bowl or dish, stir together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice and soy sauce. Mix in the cloves, ginger, garlic and cayenne pepper. Cut ribs into serving size pieces and place into the marinade. Cover and refrigerate, turning occasionally, for 8 hours or overnight. Preheat oven the oven to 275F. Place ribs into a 9x13 inch baking dish, and cover with marinade. Cook for 1 1/2 hours, turning
occasionally to ensure even cooking. Preheat an outdoor grill to medium heat. Cook ribs on the grill for about 15 to 20 minutes, basting with barbecue sauce, and turning frequently.

[Mama Mangia]

PAN-FRIED PORK CHOPS WITH ONIONS
SERVES 4

4 chops (6 oz. each)
2 t. Creole seasoning
¼ c. flour
2 T. vegetable oil
3 med. onions, sliced
½ c. water

Season chops with seasoning, dredge in flour, shaking off excess. Cook chops. Remove from pan, keep warm. Add onions, stirring to loosen particles from pan; saute 10 minutes; return chops to pan. Reduce heat and continue cooking, covered.